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Tanguigue
Steak Paksiw with Eggplant. Paksiw
na isda is often cooked topped with vegetables usually eggplant. The eggplants
are cooked or steamed from the vapors of the cooking liquid of fish
paksiw. The vegetables juices dripped and are infused to the paksiw broth adding an additional layer
of flavors to the Paksiw
na Isda.

Our Tanguigue
Steak Paksiw with Eggplant post today is my recommendation for a
traditional fish dish for the Lenten Season. There is no secret of cooking my Tanguigue Steak Paksiw with Eggplant.
It is easy quick and traditionally Pinoy.

Here is the recipe of my Tanguigue Steak Paksiw with Eggplant.

Ingredients:

3-5 slices tanguigue steaks

3-4 long small eggplants, trimmed, cut in
half

1/2 head garlic, peeled, crushed

1 small size onion, peeled, chopped

2-3 thumb sized ginger, skinned, sliced
into thin slivers

2-3 pieces red and green chili

2-3 stalks spring onions, trimmed, cut into
2” lengths

1/3 cup cooking oil

1/4 cup white vinegar or 3 tbsp. sampalok
sinigang mix

1 tbsp. cracked peppercorns

salt

Cooking
procedure:

In a mediun sized sauce pan, arrange half
of the garlic, onion and ginger at the bottom. Arrange the fish side by side
then add on top the remaining garlic, onion and ginger. Add about 3/4 cup of
water and the vinegar or sampalok sinigang mix. Arrange on top the vegetable, chili,
black pepper and the spring onion. Season with salt and drizzle with cooking
oil. Cover and simmer at heat for 8 to 12 minutes or until the fish and
vegetables are cooked. Serve with a lot of rice.